Scrub zucchini, remove tips, and cut on the diagonal into longish ovals about 1/2 inch thick.
Fry bacon crisp in heavy saucepan; drain on paper towels.
In 2 tablespoons of the drippings (or use margarine if you prefer) cook onion a few minutes, until soft.
Add zucchini, cook and stir until slices are well coated with fat.
Add bacon bits, seasonings and tomato.
Cover and cook gently until crisp-tender, 4 to 6 minutes, shaking pan often to prevent sticking.